No. 4017 — Fresh Leek, Celery and Parsley Roots through Spring and Summer
English historical translation of Molokhovets recipe No. 4017 from the 1901 Russian cookbook, retaining original methods and measures.
To avoid running out of leek and celery roots in spring, set aside garden beds away from places where pigs may roam in autumn.
Sow leek, celery and parsley in spring. In October, once the ground has slightly frozen, cover the beds with spruce branches.
Remove the branches immediately as snow begins to melt: the author says damp may rot tender leeks. Celery is hardier and parsley can survive mild winters uncovered.
Press soil around each root and scatter dry sand nearby.
First harvest directly from the beds. Later move remaining roots to a cellar and bury in dry sand to delay new growth during warm weather, removing any rotting leaves.